Bite into America’s most quintessential dessert this holiday season! Our Apple Seeds and Apple Pie Recipe Cards make excellent gifts and are a great way to spread holiday cheer! Each card features your favorite recipe on one side and your logo or personal message on the other. Also included with each card is a handmade, plantable paper shape embedded with an ingredient relevant to your recipe. These cards work great as holiday gift tags and business handouts, and also make wonderful stocking stuffers. With several paper shapes and seed options available, there’s surely a card for everyone on your list!
Holiday Apple Pie
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour)
16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp water, very cold
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of peeled and cored cooking apples (Granny Smith, Pippin, or Golden Delicious), sliced into 1/4 – 1/2 inch slices
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
In a food processor, combine flour, almonds, salt and brown sugar. Pulse to mix. Add butter and pulse until mixture resembles coarse meal with pea size pieces of butter form. Add water, 1 tablespoon at a time, pulsing until mixture just begins to clump together. When ready, dough will hold together when pinched.
Remove dough from food processor and place on a clean surface. Carefully shape dough into two discs, being careful not to over knead. Wrap each disc in plastic wrap and refrigerate for at least one hour.
Meanwhile, position a rack in the bottom third of the oven and preheat to 375°F. Combine sugar, flour and spices in a large bowl. Use your hands and mix in the apples so they are well coated. Drizzle in brandy and vanilla extract.
Once your dough has chilled, remove one disk and let it sit at room temperature for 5-10 minutes.
Next, sprinkle your dough with some flour and roll it out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
Spoon in your apple filling and create a slight mound in the center. Set aside.
Roll out second disk of dough and gently turn it over onto the top of the apples in the dish. Pinch the top and bottom of the dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in the top of the crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum foil or use a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
*Recipe courtesy of Symphony Handmade Papers Inc.